About My Sausages

Salsiccia Ubriaca (Drunken Sausage)

I make these sausages using pasture-raised Heritage Pork from small family-run farms in Ontario. The secret is the addition of high quality wine in a concentrated form. This results in a variety of sausages that enable you to experience the flavours of different types of wine. The only ingredients used are: Heritage Pork, natural casings, kosher salt, pepper and concentrated wine. The wine reduction is a unique process that I invented which allows me to maximize the amount of wine in each sausage. The grind is coarse to highlight the quality of the meat (a fine grind would hide the impurities and fat) and to emulate the punta di coltello method of stuffing the sausages used in the past when no meat grinders existed. This is part of the whole method of minimal handling and friction, which creates heat and changes the texture of the final product. They are vacuum packed and frozen in packages of four.

Riesling Salsiccia:Riesling and pork is a classic match, so it makes perfect sense to marry the two in this sausage. The wine adds a subtle citrus note to the smoky/sweet pork, which is left in a fairly chunky state for added texture.

The original Salsiccia responsible for the “Ontario Sausage King” title!

Prince Edward County (PEC) Varieties:

My Prince Edward County sausages contain pork from small family farms in PEC as well a variety wine, cider, beer and spirits from the County.